Description
Mushroom-stuffed chicken breast is a juicy, cheesy, and protein-packed main dish made with golden sautéed mushrooms, wilted spinach, and melty mozzarella cheese inside tender chicken. Perfect for weeknights or special occasions.
Ingredients
2 x 220g / 7oz chicken breast, skinless boneless
3/4 tsp salt
1/4 tsp pepper
30g / 2 tbsp unsalted butter
200g / 7 oz mushrooms, sliced 3mm thick
2 garlic cloves, finely minced
1/2 tsp thyme leaves
2 cups baby spinach
80g / 3 oz mozzarella, sliced
1 tbsp olive oil
Instructions
1. Preheat oven to 200°C/390°F (180°C fan).
2. Cut pockets into each chicken breast without slicing all the way through. Use the folded side of the meat.
3. Season both inside and outside of chicken with half the salt and pepper.
4. Melt butter in a heavy ovenproof skillet over high heat. Add mushrooms and cook for 3 minutes.
5. Add garlic, thyme, remaining salt and pepper. Cook for 2 more minutes.
6. Add baby spinach. Stir until wilted, about 30 seconds. Remove from heat.
7. Stuff the mushroom-spinach mixture into each chicken pocket and top with mozzarella slices.
8. Seal with toothpicks to hold the filling. It doesn’t need to be perfectly sealed.
9. Wipe the skillet clean. Heat olive oil over medium-high heat and sear chicken for 1.5 minutes per side until golden.
10. Transfer skillet to oven. Bake for 15 minutes or until chicken reaches internal temperature of 65°C/149°F.
11. Remove from oven, transfer chicken to a plate, cover with foil, and rest for 5 minutes before serving.
Notes
Chicken breast works best due to its size and shape for stuffing.
Spinach can be substituted with Swiss chard, kale, or cabbage.
Thyme can be swapped with parsley, oregano, or rosemary.
Leftovers can be stored in the fridge for 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing
- Cuisine: Western